Cheddar Bacon Ranch Potato Salad

Every now and then, I love to splurge a little and have something deliciously satisfying and perfectly comforting, like this simple and hearty Cheddar Bacon Ranch Potato Salad! This potato salad only takes 5 ingredients – red potatoes, cheddar cheese, salty crispy bacon, creamy ranch dressing and sliced green onions. What’s not to love there? Yeah, this is a side dish you’ll have on repeat especially during these warmer months ahead.

What makes this potato salad easy to make and why it calls for so few ingredients is because it’s made with a bottle of ranch dressing. I know, normally I’m all about making things from scratch but sometimes when I find a good product I love a good shortcut. I made this potato salad with the new Hidden Valley® Ranch Simply Ranch Dressing. I’m actually really excited about this product! It’s bottled ranch dressing made without any artificial flavors, preservatives or colors. Instead it’s made with real ingredients like buttermilk, garlic, onion, herbs and spices and I like it better than the original! It has a delicious flavor and of course that same classic velvety smooth creamy texture.

The NEW Hidden Valley Simply Ranch is available in three delicious flavors and you can find each of them at Walmart. There’s the Original Classic Ranch, Cucumber Basil Ranch and Chili Lime Ranch. Each flavor is perfect for salads or as a veggie dip, or add as a spread for a delicious hamburger, or kick up your sandwiches by adding a fair spoonful. And of course don’t miss out on trying the ranch with this recipe, it’s the perfect spring and summer side dish! You can’t go wrong with that bacon cheddar ranch combo.

Instructions

Add potatoes to a pot. Add enough water to cover potatoes by about 2-inches. Bring to a boil over medium-high heat then reduce heat to medium and allow to boil until potatoes are fully tender, about 10 minutes. Carefully pour potatoes into a colander to drain. Set aside to cool (to speed cool them run them under cold water until cool).

Pour cooled potatoes into a large mixing bowl. Add in ranch, cheddar, bacon and green onions (you can set aside a few tablespoons of the bacon and green onions for garnish if desired). Toss to coat, season with salt and pepper to taste. Serve or cover and chill up to 1 day (if you like the bacon crispy wait to add it until ready to serve).

Recipe source: Cooking Classy

This is a sponsored conversation written by me on behalf of Hidden Valley® Ranch. The opinions and text are all mine.

Lori: Kraft had a similar recipe, but with bottled dressing, much easier. Hope it tastes as good! May 7, 2017 at 10:36amReply

Amy: My local grocery store doesn’t have petite red potatoes. Could I just use non-technical red potatoes and cut them to the size indicated. Also, is the simply ranch found on the shelf or refrigerator section with other dressings in the store? June 1, 2017 at 4:14pmReply

Kelly: I made this today and it is delicious and super easy!! Thank you!! June 24, 2017 at 4:46pmReply

Jaclyn: So glad you liked it – thanks Kelly! June 28, 2017 at 12:16pmReply

Sally Pepperman: I made this and everyone loved it. Thank god for some leftovers, even better if that’s possible!! June 28, 2017 at 6:22pmReply

Jaclyn: I’m so glad it was enjoyed. Thanks Sally! July 11, 2017 at 2:13pmReply

Tanni32: Can you use russet potatoes or any other kind besides red potatoes? June 30, 2017 at 2:33amReply

Colleen: Is this made to be served cold??? July 1, 2017 at 5:34pmReply

Amanda: I made this for Father’s Day, my whole family loved it and I have been asked to bring it to my dads birthday dinner on July 4th. July 2, 2017 at 3:04pmReply

Diane: Just made this for the 4th July picnic this year. I think I cooked the potatoes to long but with all the other ingredients this actually looks like creamy potato salad.
With bacon, ranch and cheddar how can it not taste good.
Thanks for the receipe. July 3, 2017 at 3:06pmReply

Maria: We made this for our 4th of July celebration. It was so good! Even though I am not an onion fan. July 4, 2017 at 1:45pmReply

Jaclyn: I’m so glad you liked it Maria, even with the onion :)! July 5, 2017 at 9:34amReply

Marlena Brown: How many servings is this recipe? July 12, 2017 at 3:10pmReply

Sharmila Sullimada: Do you think I could substitute Idaho potatoes for the petite reds? And leave out the bacon to make it a vegetarian dish? July 14, 2017 at 8:54amReply

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